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Ringan Batata Nu Shaak/Brinjal Potato Curry
Ringan Batata Nu Shaak/Brinjal Potato Curry

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We hope you got benefit from reading it, now let’s go back to ringan batata nu shaak/brinjal potato curry recipe. To make ringan batata nu shaak/brinjal potato curry you only need 19 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Ringan Batata Nu Shaak/Brinjal Potato Curry:
  1. Get 1 Big brinjal Big washed and cut into cubes
  2. Provide 1 Big potato washed, peeled and cut into cubes
  3. You need 1 tbsp oil
  4. Prepare 1/4 tsp asafoetida hing
  5. You need 1/2 tsp turmeric powder haldi
  6. Get 1/2 tsp mustard seeds rai
  7. Provide 1/4 cup water
  8. Take salt as per taste
  9. Use For masala
  10. Provide 2 tbsp groundnut powder
  11. Take 2 tbsp dessicated coconut
  12. Take 1 tbsp coriander cumin powder dhania jeera powder
  13. You need 1 tsp red chilli powder or as per taste
  14. Take 1/2 tbsp sugar
  15. Get 1 tsp sesame seeds
  16. You need 1/2 tsp garam masala
  17. Prepare 2 tbsp coariander washed and chopped finely
  18. Take 2 tsp dried curry leaves or 10 curry leaves chopped
  19. Get salt as per taste
Instructions to make Ringan Batata Nu Shaak/Brinjal Potato Curry:
  1. Heat oil in a pressure cooker pan. Add mustard seeds, turmeric powder and asafoetida. Add the chopped brinjals(eggplant/aubergine) and potato.
  2. Mix and add salt as per taste. Mix well. Add water and cover the lid with a whistle and pressure cook for 2 whistles on high and one whistle on low heat.
  3. In the meantime prepare the masala. In a plate or bowl add groundnut powder, desiccated coconut, sesame seeds, red chilli powder, coriander-cumin powder, garam masala, sugar, and a little salt.
  4. Add chopped coriander and curry leaves. (i have used dried curry leaves). Mix well.
  5. Open the lid after the pressure cooker has cooled down. Add the prepared masala and mix gently. (My husband likes the brinjal to be mushy and hence I have pressure cooked more than the time specified).
  6. Simmer for 4-5 minutes till the masala is absorbed. The ringan batata nu shaak is ready.
  7. Serve ringan batata nu shaak hot with roti, dhebra, paratha, rotla, puri, thepla, rice and dal, masala khichdi and kadhi.

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